A delicious blend of crispy corn and apples with a creamy dressing that is sure to satisfy any hunger!
1 15.5 oz can of dark red kidney beans (drained and rinsed)
1 15.5 oz can of light brown kidney beans (drained and rinsed)
2 15.5 cans of corn (drained and rinsed)
1 large cucumber peeled and deseeded
1 large apple cubed
1/2 lemon juiced to prevent oxidizing
salt to taste
fresh black pepper
toasted sweetened almond sliced
For the dressing
1/2 cup ranch dressing
2 tbsp light sour cream
Start by rinsing all the canned vegetables and chop the cucumber and the apple, add it to a big bowl, next add the all the beans, lemon juice and the dressing. Mix all this really well and place it on a bed of greens! Make sure and add the almonds just before serving so they don’t become soft

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